Thanksgiving Turkey Roasting Tips from Our Test Kitchen

Thanksgiving Turkey Roasting Tips from Our Test Kitchen

Most of the Thanksgiving dinner bloopers we hear about involve the turkey. It was overcooked. It was raw. It caught on fire. The skin was soggy. It was bland. And then it caught on fire, again. You don't want to let your guests down with an underwhelming bird—that's why we had our food editor, Allie Lewis Clapp,take to Facebook to answer all your turkey questions before the big day. And we're glad you asked them. From how to use a convection oven to the best alternative way to cook your formidable fowl, she shed light on some burning questions we didn't even know we had. Check out the slideshow to learn a thing or two about cooking a damn fine turkey.

On Hard-Cider Gravy

BETH BARGAS WALLER: "We fry our turkey, so there's no drippings for gravy. I've been purchasing the gravy base from William-Sonoma. Is there a better homemade alternative?" ALLIE LEWIS CLAPP: I'd make a turkey stock ahead of time (like this one). Make a basic gravy with a roux, and make sure to get that roux super brown—that will give you a rich, toasty gravy, not a pale, pasty one. Try this recipe for a Hard-Cider Gravy.GET THE RECIPE

On Turkey

JOANNE BARRICK: "Does cutting up your turkey to roast it really shorten time? Does it taste same?" ALC: Yes, it shortens the time a lot. Also, since white meat is usually cooked before the dark meat, you can pull it out of the oven when it's perfectly done (160 degrees F) and let the legs keep cooking to 165 degrees F. The presentation isn't as dramatic, but the taste is great!GET THE RECIPE

On Turkey-Carving Knives

STEPHANEE MULLINS: "What's a better way to carve the turkey without the juices going everywhere on the cutting board? Ive been cutting in the roasting pan but would like to do it at the table this year. I also need a good carving knife." ALC: First things first: Let the turkey rest at least half an hour for the juices to redistribute. You want those juices in your turkey, not on your carving board! Yes, you can get a carving board with a channel around the perimeter to help catch the juices and an indentation in the center to keep your bird in place. And here are some of our favorite turkey-carving knives.READ MORE

On Turkey for Two

Grill-Roasted Turkey

KERREY REYES: "Any hints or tricks for preparing the turkey on a gas grill?" ALC: Yes. The key is "grill-roasting" it. Use a disposable aluminum pan on the grill. It captures the juices and prevents the turkey from getting too much direct heat. We love this one from our November 2012 issue.GET THE RECIPE

On Chicken Stock

MIKE McCULLOUGH: "What's the difference between stock and broth, and does it matter which I use?" ALC: They are basically the same thing—but broth is seasoned, whereas stock isn't. What that means is that stock can be reduced down without getting too salty. So your best bet, if using store-bought, is to go with a reduced-sodium option so you can cook it down into your gravy or whatever you're making.READ MORE

On Stuffing Your Turkey

MARY FISHER: "Why not stuff your bird?" ALC: When you stuff your bird, you run the chance of overcooking your turkey in order to cook the stuffing to a "food-safe" temperature. But tradition is tradition in many families!GET THE RECIPE